Best 3 Pasta With Ricotta Cheese Sauce Recipes

Indulge in a culinary delight with our curated collection of pasta recipes featuring the lusciousness of ricotta cheese sauce. From the classic simplicity of Pasta with Ricotta Cheese Sauce, embodying the essence of Italian comfort food, to the vibrant flavors of Sun-Dried Tomato and Ricotta Cheese Pasta, each dish promises a unique taste experience. For a vegetarian delight, try our Spinach and Ricotta Stuffed Shells, where tender pasta shells embrace a creamy ricotta and spinach filling. Seafood lovers will relish the Shrimp Scampi with Ricotta Cheese, where succulent shrimp are tossed in a rich and flavorful sauce. And for a touch of elegance, our Ricotta Cheese and Asparagus Pasta combines the delicate flavors of asparagus with the creamy richness of ricotta cheese. Whether you prefer a quick and easy weeknight meal or an impressive dish for a special occasion, our selection of pasta with ricotta cheese sauce recipes has something for every palate.

Check out the recipes below so you can choose the best recipe for yourself!

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Pasta With Fresh Tomato Sauce and Ricotta image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Categories easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

ONE-POT PASTA WITH RICOTTA AND LEMON

One-Pot Pasta With Ricotta and Lemon image

This elegant, bright pasta dish comes together in about the same amount of time it takes to boil noodles and heat up a jar of store-bought marinara. The no-cook sauce is a 50-50 mix of ricotta and Parmesan, with the zest and juice of one lemon thrown in. That's it. To make it more filling, add peas, asparagus or spinach in the last few minutes of the pasta boiling, or stir in fresh arugula or watercress with the sauce in Step 3. It's a weeknight and for-company keeper any way you stir it.

Provided by Ali Slagle

Categories dinner, easy, lunch, weekday, pastas, main course

Time 15m

Yield 4 servings

Number Of Ingredients 8

Ingredients

Kosher salt
1 pound short, ribbed pasta, like gemelli or penne
1 cup whole-milk ricotta (8 ounces)
1 cup freshly grated Parmesan or pecorino (2 ounces), plus more for serving
1 tablespoon freshly grated lemon zest plus 1/4 cup lemon juice (from 1 to 2 lemons)
Black pepper
Red-pepper flakes, for serving
1/4 cup thinly sliced or torn basil leaves, for serving (optional)

Steps:

Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Reserve 1 cup pasta cooking water, then drain the pasta.
In the same pot, make the sauce: Add the ricotta, Parmesan, lemon zest and juice, 1/2 teaspoon salt and 1/2 teaspoon pepper and stir until well combined.
Add 1/2 cup pasta water to the sauce and stir until smooth. Add the pasta and continue to stir vigorously until the noodles are well coated. Add more pasta water as needed for a smooth sauce.
Divide the pasta among bowls and top with some of the sauce that's pooled at the bottom of the pot. Garnish with grated Parmesan, black pepper, red-pepper flakes and basil, if using.

PASTA WITH RICOTTA CHEESE SAUCE RECIPE - (3.8/5)

Pasta with Ricotta Cheese Sauce Recipe - (3.8/5) image

Provided by á-39535

Number Of Ingredients 5

Ingredients

4 servings short pasta or fettuccini
3 tablespoons butter
2 1/2 tablespoons extra virgin olive oil
1 cup Ricotta cheese
1/4 cup grated Romano or Parmesan cheese

Steps:

In a large pan bring water to a boil and add pasta. Meanwhile, add the butter and olive in a frying pan and heat over medium heat. Once melted add in the cheeses and mix. Heat over low/medium heat until well blended. When the pasta is ready, remove some of the pasta water and set aside. Drain the pasta and add to the sauce and mix well. If the sauce is too dry, add in some of the reserved pasta water.

Tips:

For a smoother sauce, use a food processor or blender to blend the ricotta cheese until it is completely smooth.
If you don't have any fresh herbs on hand, you can use 1/2 teaspoon of dried oregano or basil instead.
To make the dish more flavorful, add a pinch of red pepper flakes or a drizzle of hot sauce.
If you want a vegetarian dish, omit the bacon or pancetta.
Serve the pasta with a side of crusty bread to soak up the delicious sauce.

Conclusion:

Pasta with ricotta cheese sauce is a quick and easy dish that is perfect for a weeknight meal. It is also a great way to use up leftover ricotta cheese. The sauce is creamy and flavorful, and the pasta is cooked al dente. This dish is sure to please everyone at the table.